1. Put 8 of the garlic cloves and 1 1/2 tablespoons of the oil in a small microwaveable container, cover, and micrfowave on high for 2 minutes. Set aside to cool.2. Preheat the oven to 400 F,3. Slice the remaining 4 garlic cloves and toss them in a bowl with the whole mushrooms, the onions, the remaining 2 1/2 tablespoons oil, a sprinkling of salt, and freshly ground black pepper. Scrap the mushroom mixture and all the oil into a roasting pan and roast in the preheated oven for 5 minutes. Stir and roast for 5 minutes more until the mushrooms are soft and fragrant. Set aside to cool.4. Using a meat grinder fitted with a 3/8 inch plate, grind the pork and roasted mushroom mixture into a bowl and refrigerate. Change to the 1/8 inch plate and grind the fat and the reserved cooked garlic and its oil. Combine the ground mixtures in a large bowl and add the remaining ingredients with 1 tablespoon kosher salt and 1 teaspoon pepper.

I found this to be a terrific sausage with a great mushroom flavor. It also had a good balance of garlic, herbs and salt. The mixture is slightly wet from the vegetables. I put it into sheep casings and also made 4 oz. patties for breakfast sandwiches.

I have his Complete Sausage Book and look forward to trying some of the recipes. Many are very different to what we would get over here, but they look to be 'well crafted' from what I can judge without having made them.

Patties are great for my Monday morning breakfast because I can defrost them and fry them in the same time as it takes to make toast. These I think will be great with an egg or a slice of Swiss cheese added. The next time you make bacon and you have the trimmings and scrapy slices, consider Aidells' hunters sausage as well.

I think you will really like it Dan if you use cremini mushrooms; they will still have a bit of texture in this sausage.